Chinese Food
Kung pao chicken
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I'm at home today. Looking at the chicken breast in the fridge, I want to make a dish for my family. I think kung pao chicken is the most suitable. It can be eaten by all children and big friends. Tender diced chicken, crispy peanuts, small sour, small sweet, mild spicy and tasty. It's tight sauce and thick sauce. I feel that I can eat three more bowls of rice.
Cooking ingredients
Cooking Steps
Step1:Prepare fresh chicken breast. Dice it. It's too big to taste.
Step2:Peanuts ready to grow. Fry some soybeans to cool. I didn't peel the peanuts. Because peanut skin is considered by traditional Chinese medicine to have the function of nourishing blood and hemostasis. We never go to red skin when we eat peanuts. If you have a partner who doesn't like red skin, you can rub it off.
Step3:Put the cut chicken breast into a clean basin. Add three spoons of cooking wine, two spoons of starch, an egg white, and a proper amount of salt. Marinate for 15 minutes. Use the egg white starch here. It can lock the water for the chicken. It's easy not to stick to the pot when it's pasted. It's not easy to fry old. And it's a trick to make meat more tender and smooth. It's also suitable for curing other meat.
Step4:Cut the garlic bolt into small sections. Peel and dice the carrot. Slice the onion, ginger and garlic. Cut the dried pepper into sections. Finally, add some pepper for standby.
Step5:Two tablespoons of raw soy sauce, two spoons of rice vinegar, one spoonful of sugar, two spoonfuls of starch and proper amount of salt. Finally, add two spoonfuls of warm water to help turn the sugar into boiling water. Mix it into material juice and reserve.
Step6:Take a look at the marinated chicken breast. This layer of milk can keep it. You don't need to wash it. You can directly put it in the pot. It's wet after washing. I can't get in the pot.
Step7:Start cooking oil. Stir fry the marinated chicken breast until it is slightly yellow. Don't fry too much, because you have to fry in the pot. It will affect the taste when you are old.
Step8:Hot pot of cold oil. Add onion, ginger, garlic, pepper and dry pepper. Fry them until fragrant, then take them out and throw them away. There are so many accessories in it. It doesn't taste good. Eat and pick. I'm so tired.
Step9:Continue to add two spoonfuls of pepper to the pot. Stir fry for a few times.
Step10:Stir fry the chili sauce to taste. Stir fry the chicken breast. Add garlic bolt and carrot when you can feel it. When the garlic bolt and carrot are slightly dehydrated, add peanuts. Finally pour up the juice. Stir fry more. The juice can be put out of the pot.
Step11:Send the finished product picture. Do you feel the color, fragrance and everything. Anyway, I think it's just a plate of kung pao chicken. With two steamed buns. Don't mention eating more. Tut tut tut. No more nonsense. I'm movin
Cooking tips:When marinating the chicken breast, add egg white and starch to make it paste, which helps to lock the water in the meat and make the chicken more tender, smooth and refreshing. In fact, the normal way is. Cucumber with carrots. But because there are no cucumbers at home. It's inconvenient to purchase. Garlic bolt can only be used instead. In fact, add garlic bolt in it. I feel that there is also a kind of greasy effect. But if you don't like garlic moss, you can use cucumbers. At last, let me leave a suspense. Next time, I'll teach you how to fry peanuts. You have skills in making delicious dishes.
